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Sweet Potato & Quinoa Chili: An Easy One-Pot Recipe | Stovetop + Slow Cooker

As the colder months approach, there’s nothing quite like a warm, hearty bowl of chili to comfort the soul. This Sweet Potato & Quinoa Chili is not only delicious and satisfying but also packed with nutrients, making it a perfect meal for both vegetarians and meat-lovers alike. Versatile and easy to prepare, this recipe can be cooked on the stovetop or in a slow cooker, giving you flexibility based on your schedule.

Ingredients

For the Chili:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) chopped tomatoes
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder (adjust to taste)
• Salt and pepper, to taste
• Fresh coriander (cilantro) for garnish (optional)
• Lime wedges for serving (optional)

Instructions

Stovetop Method

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until they are soft and translucent, about 3-4 minutes.

2. Add the Sweet Potatoes and Veggies: Stir in the diced sweet potatoes, red bell pepper, and carrots. Cook for another 5-6 minutes until the vegetables are starting to soften.

3. Combine the Ingredients: Add the black beans, kidney beans, chopped tomatoes, quinoa, vegetable broth, cumin, smoked paprika, chilli powder, salt, and pepper. Stir well to combine.

4. Simmer: Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 25-30 minutes, or until the quinoa and sweet potatoes are cooked through and tender.

5. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh coriander and lime wedges if desired.

Slow Cooker Method

1. Prepare the Ingredients: In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic until soft.

2. Add to Slow Cooker: Transfer the onion and garlic to your slow cooker. Add the sweet potatoes, red bell pepper, carrots, black beans, kidney beans, chopped tomatoes, quinoa, vegetable broth, cumin, smoked paprika, chilli powder, salt, and pepper.

3. Cook: Set your slow cooker to low for 6-8 hours or high for 3-4 hours, until the sweet potatoes and quinoa are tender.

4. Serve: Taste and adjust seasoning if necessary. Serve warm with fresh coriander and lime wedges for a refreshing touch.

Tips for Customising Your Chili

• Add Heat: If you enjoy a spicier chili, consider adding chopped fresh chillies or a dash of cayenne pepper.
• Extra Veggies: Feel free to toss in any other vegetables you have on hand, such as zucchini, corn, or spinach.
• Protein Boost: For a non-vegetarian version, you can add cooked chicken or beef, adjusting the cooking time as necessary.

Nutritional Benefits

This Sweet Potato & Quinoa Chili is not just a delightful dish but also a powerhouse of nutrition. Sweet potatoes are rich in vitamins A and C, while quinoa provides a complete protein source, making it an excellent choice for plant-based eaters. The beans add additional protein and fibre, promoting gut health and keeping you feeling full for longer.

Conclusion

Whether you’re looking for a quick meal after a long day or preparing a comforting dish for a gathering, this Sweet Potato & Quinoa Chili fits the bill perfectly. Its simplicity and robust flavours make it a staple in any kitchen. Easy to prepare in just one pot, this recipe is bound to become a family favourite, providing warmth and nourishment during chilly evenings. So, grab your ingredients and get cooking – a delightful bowl of chili awaits!

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